| Scallop Ceviche |
| Ceviche is a popular Latin American appetizer of seafood cured in lime juice. This is one of my favorite ways to prepare scallops and make them juicy, meltingly tender, and sweet. Serve this dish on a warm summer day with a glass of Riesling or Sauvignon Blanc. |
| Serves 4 as an appetizer |
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| Ingredients | Directions |
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1 Lb sea scallops |
Bring 4 quarts of salted water to a boil. Fill a large bowl with water and ice. Remove the tough muscle from the sides of the scallops. Slice scallops horizontally into 1/3 inch thick circles. When all scallops are sliced, add them to the pot of boiling water and blanch 1 minute. Using a slotted spoon remove scallops to the bowl with ice water to stop the cooking. Don't try to cook the scallops through. The lime juice will finish the cooking process. |
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1/2 fresh jalapeño pepper 1/4 red onion very thinly sliced 1/2 cup lime juice (from 2-3 limes) 1/2 cup orange juice (from 1-2 oranges) 1 tsp salt or to taste 1/4 tsp sugar |
Remove seeds from jalapeño and discard.
Mince the jalapeño very finely. In a glass bowl, mix the jalapeño,
onions, lime juice,
orange juice, salt, and sugar. Drain the scallops, and toss
them with the lime juice marinade. Cover and refrigerate for 3 hours.
Remove scallops from marinade with a slotted spoon and serve in cocktail
glasses or over a salad. Variations: Before serving, toss scallops with diced mango or sectioned oranges. |
